Description
This Greek Rotisserie Lamb Offal recipe features tender chunks of lamb liver, heart, and optional sweetbreads marinated in a zesty blend of olive oil, lemon juice, garlic, and oregano. Wrapped in caul fat or intestines, the offal is slow-grilled over medium heat on a rotisserie or skewers until golden and crisp, offering a rich and flavorful traditional Greek delicacy perfect for sharing.
Ingredients
Scale
Meat
- 300g lamb liver, trimmed and cut into chunks
- 200g lamb heart, cleaned and chopped
- 200g lamb lungs or sweetbreads (optional)
- 1–1.5 meters lamb caul fat or intestines, thoroughly cleaned
Marinade & Seasoning
- 3 tbsp olive oil
- Juice of 2 lemons
- 3 garlic cloves, minced
- 2 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Prepare the Grill: Light your charcoal or wood grill to a steady medium flame and clean the grill grates thoroughly. Alternatively, set up the rotisserie spit for even cooking.
- Marinate the Offal: In a bowl, combine the lamb liver, heart, and optional sweetbreads with olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Mix well and let the mixture marinate for at least 1 hour to infuse flavors.
- Clean and Prepare Caul Fat or Intestines: Rinse the lamb caul fat or intestines thoroughly in cold lemon water to clean. Soak the caul fat briefly to soften it if necessary for easy wrapping.
- Assemble Skewers: Thread the marinated offal onto skewers, alternating between pieces to ensure even cooking. Wrap the skewers tightly with the cleaned intestines or caul fat to secure and enclose the meat fully.
- Grill the Offal: Place the skewers over medium heat on the grill or rotisserie. Rotate constantly to ensure even cooking and baste frequently with olive oil and lemon juice to keep the meat moist and flavorful.
- Cook Thoroughly: Grill for 30 to 40 minutes until the exterior is golden and crisp, and the inside is cooked through but still tender.
- Rest and Serve: Remove the skewers from the heat and let them rest for 5 minutes. Slice and serve with fresh lemon wedges and herbs for a traditional Greek touch.
Notes
- Soaking caul fat softens it, making it easier to wrap around the offal.
- Constant rotation and frequent basting are key to achieving an even, crispy exterior without drying the meat.
- Lamb lungs or sweetbreads are optional but add a unique texture and flavor.
- Ensure the lamb offal is fresh and properly cleaned for the best taste and safety.
- If a rotisserie is not available, grilling on skewers over steady medium heat works just as well.
- Serving with lemon wedges enhances the flavors with a zesty contrast.
